Blueberry Freezer Jam Recipes

Steps:

• Mix blueberries, sugar and orange peel in large bowl. Let stand 20 minutes, stirring occasionally, until sugar is dissolved.
• Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over blueberry mixture; stir constantly 3 minutes.
• Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
• Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Steps:

• Rinse four clean 1-cup plastic containers with lids with boiling water. Dry thoroughly., Preheat oven to 250°. Place sugar in a shallow baking dish; bake 15 minutes. Meanwhile, finely grate 1 tablespoon peel from orange. Peel and chop orange., In a large bowl, combine blueberries, warm sugar, grated peel and chopped orange; let stand 10 minutes, stirring occasionally. Add pectin; stir constantly for 3 minutes to evenly distribute pectin. , Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Steps:

• Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Steps:

• First clean plastic containers & lids with boiling water. Then dry thoroughly.
• Then stem & crush the blueberries thoroughly. One layer at a time. Measure exactly 3 cups blueberries into a large bowl. Then stir in the sugar, let stand 10 mins & stirring occasionally.
• Then mix the water & pectin in a small saucepan. Bring to boil on high heat & stir constanlly. Boil & stir 1 min. Add to the blueblerry mixture. Stir 3 min or until sugar is dissolve & no longer grainy.
• Then fill all the containers immediately to within 1/2 inch from the top. Wipe off the top edges of the containers. Immediately cover with the lids. Then let it stand at room temperature for abotu 24 hrs.
• Special Tip: Store in refrigerator up to 3 weeks or freeze extra cntainers up to 1 year. Thaw in refrigerator before using.

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush blueberries thoroughly; measure exactly 2 cups into large bowl. Peel, pit and finely chop peaches. Measure exactly 1 cup peaches into bowl with blueberries; mix well. Stir in lemon juice, then sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 min., stirring constantly. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.

Steps:

• Wash and rinse containers (make sure they are sterile).
• Prepare the berries crushing one cup at a time using a potato masher.
• Measure exact amount of berries and juice and place in a large bowl.
• Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
• While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
• After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
• Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
• Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
• Let stand at room temperature for 24 hours till set.
• You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.